2 Chow Chow peeled and chopped - remove the seed
1 tsp mustard and cumin seeds
Shredded coconut as per taste
Few curry leaves
Salt to taste
1 tbsp oil/Ghee
Add enough salt to chow chow as we will not be adding later blend well then cover cook it in a vessel adding just enough water or alternatively steam / cook in vegetable in water and drain the water. Heat oil in pan add mustard , cumin seeds , curry leaves and cooked chow chow. Add coconut and stir to blend well.
Note: Do not over cook or under cook the chow chow. Cooking chow chow separately and then doing the tempering later helps to maintain the beautiful color. If there is any stock left just add some salt and pepper and enjoy as a soup.